Quick And Spicy White Bean Soup Cajun Style Recipes

QUICK AND SPICY WHITE BEAN SOUP CAJUN STYLE

Steps:

• Heat a heavy dutch oven over medium high heat. When hot add in the diced bacon and render out the fat. Add in the carrot, celery, green pepper and garlic. Cook, stirring frequently until vegetables are wilted and crisp tender. Add the ham and smoked sausage. Cook until the meat begins to brown.
• Drain and rinse the beans. Stir in the beans, chicken stock, dried onion, jalapeno, tomatoes and Cajun seasoning. Stir to combine. Add a few shakes of Tabasco sauce to taste. If desired, season with salt and pepper. Lower heat and allow to simmer for 30 minutes.
• In another pot cook the brown rice as per package instructions. Place a serving of rice in a bowl, spoon soup over and garnish with sliced green onions.

NAVY BEANS CAJUN STYLE

Steps:

• heat oil in saucepan over med heat. add vegetables and garlic, stir, cover and cook 6 minutes.
• add drained beans and mix. incorporate remaining ingredients. gradually pour in enough cold water to cover beans by 2 1/2inch. season with salt and black pepper.
• cook partly covered 2 1/2 hours over med heat. stir several times, adding more water as needed.
• serve with fresh bread.

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
• Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

SPICY CAJUN SOUP

Steps:

• Split the sausage lengthwise into fourths and then slice. Heat the olive oil over medium high heat in a stockpot. Add the sausage to the pot and cook for 3 -4 minutes until lightly browned.
• Add the onion and garlic and cook until tender.
• Add diced tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. Boil for 3 minutes.
• Add the salt, pepper, basil, parsley and Cajun seasoning; stir and add corn and water. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
• Homemade Cajun seasoning:.
• Mix all ingredients in a glass jar and store in the refrigerator. Shake the jar before using.

CAJUN STYLE WHITE BEAN SOUP

Steps:

• Put rinsed beans, in a 4 quart dutch oven and cover beans with water. Bring to a boil, reduce heat, simmer beans, uncovered for 2 minutes. Remove from heat, cover and let stand for 1 - 2 hours. Drain beans and re-rinse.
• Place the beans, water, undrained tomatoes, ham bone, onion, green peppers, celery, garlic and pepper back into same dutch oven. Bring to a boil, reduce heat, cover and simmer for 3 hours or until beans are tender.
• Remove ham bone, when cool, cut meat from bone and return to soup and heat through. Stir in the hot pepper sauce, taste and season with salt.